Light Smoked Salmon Caesar Salad

This is another recipe in my series of creative lunch salads on Saturdays. The current issue of Food and Wine is just packed with healthy recipes I want to try, and with a easy tweak, I turned this light side Caesar salad into a really delicious lunch. As unusual a craving as it might be, I've been craving smoked fish for a couple of weeks now and decided to treat myself and pick up some smoked salmon. I'm really a sucker for anything smoked and the extra layer of flavor from the smoked salmon was a great complement to the creamy, tangy dressing. You can always go more traditional and add chicken (or even smoked chicken), or just leave the protein off entirely and enjoy this as a crunchy, creamy, delicious side.

Light Smoked Salmon Caesar Salad
adapted from Jamie Oliver via Food and Wine
serves 2 as main-course

1/3 cup low-fat or nonfat Greek-style yogurt
2 anchovy fillets, mashed
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce
2 tablespoons extra virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
1 large head of romaine lettuce, torn into bite-size pieces
4 oz. smoked salmon, cut into bite-size pieces

1. In a small bowl, whisk the yogurt with the anchovies, garlic, lemon juice, and Worcestershire sauce. Whisk in the oil and half of the cheese and season with salt and pepper.

2. Divide the romaine equally between two plates, top with smoked salmon, and drizzle with dressing.